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About the Recipe: This recipe is filled with caramelized onions, umami mushrooms, and flavorful garlic. It is delicious served with French loaf bread that is cut into the bowl size and toasted. The melting cheese is tempting, oozing, and plain delicious. It’s a wonderful dinner dish to serve on a cold snowy day.
Recipe inspired by: Vasudha Viswanath, The Vegetarian Reset, p. 120 French Onion Soup. The Collective Book Studio, 2023.
Note from Vasudha: to veganize, use olive oil in place of butter, Vegan Zucchini Bread, and vegan cheese or skip the cheese.
Cook’s Note: I added some healthy mushrooms to the original recipe and increased the amount of onions. I also doubled the recipe to serve 3 to 4 and added some fresh parsley. It was delicious and served 3 large portions.
To Serve: Remove the bay leaves from the hot soup; portion the soup into bowls; top each bowl with a piece of toast; serve hot. Garnish platter with parsley sprigs and sprinkle some chopped parsley over the cheese topping.
Yield: 3 to 4 servings
pdf for Copy of Recipe – French Onion Mushroom Soup
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